My friends, Scott and Christina, recently hosted a potluck dinner in Scott’s newly refurbished backyard. Feeling ambitious, I volunteered to make two dishes — one savory and one sweet. This post focuses on the former: mini BLT crescent sandwiches.

(Note: I’m not even sure which acronym to go with here — hence this entry’s title — as the finished product was devoid of lettuce, but replete with cheese and onion. Also, some of the sandwiches were sans tomato, at certain party-goers’ requests. Quite the conundrum.)

As with most of my adventures, this undertaking was motivated entirely by the weekly supermarket circulars. (My friends harass me for the joy flipping through the sales brings me.) A few weeks ago, I capitalized on a Pillsbury deal (3/$5), and hit the Pillsbury website, which has thousands of creative recipes centered around their products. I settled on this one because it looked fairly easy, but utilized the crescent dough in a different way.

First of all: Why did no one tell me that frying bacon is the single most dangerous thing you can do in your kitchen? Up until this point, I had cooked only the minimally unctuous and completely harmless turkey bacon. But this ‘normal’ bacon? Not so much. Sizzling, crackling, burning grease flying everywhere. I was utterly terrified with each strip I flipped.

pre-puncture wounds

In another shining moment of culinary acumen, I failed to follow the easy-to-open crescent roll directions, i.e. “expose line to open can.” Somehow, I pulled off the entire wrapper — exposing the line — and nothing happened. Ignoring the “contents under pressure” warning, I began stabbing the container with a fork, which brought the dough oozing out of the puncture wounds. Thankfully, my roommate came to the rescue.

Also important to note: There are certain things you can get away with buying from a dollar store, but plastic wrap is not one of them. Serving trays? Sure, but clear wrap? Steer clear. I literally needed Scotch tape to make this stuff work.

In the meantime, mix together cheese, onions, mayo and crumbled bacon in a bowl. When dough is baked and cooled, place a little bit of lettuce (or if you’re doing what I did, don’t) on 12 “slices,” followed by a small helping of the bacon-etc. mix. Top with two thin slices of tomato (or don’t), then add a second bread rectangle (or, if you burned two like I did and/or prefer these open-face style, don’t).

sandwiches and pinwheels

These are great little hors d’œuvrs, and the mix has unexpectedly great flavor for something so simple. Because this recipe yields 12 sandwiches, I doubled it to have enough for the potluck, but I switched it up a bit to offer the guests a few iterations of my dish — hence the pinwheel BOCs, at left. (Break the dough into the traditional crescent strips, add a dollop of the bacon-etc. mix at the end and roll. They came out much better than I expected, and flew off the tray faster than the standard sandwiches.)

Total time?55-ish minutes (includes dangerous bacon frying)Cost? Wait for the Pillsbury sale so you don’t pay more than $2/tube. Green onions for $1, bacon for $2.50, cheese for $2, cherry tomato sack for $2.50, mayo from the fridge.Overall success relative to expectations? 10 out of 10. I started feeling leery about this in the 11th hour of preparation, but these exceeded my expectations based on flavor and versatility. I would definitely make them again.

And the potluck? Great success. My friend Jay (at My Nose Knows) had his own wok station, we toasted s’mores over Scott’s fire pit and everyone left full and happy.

Rachsaid

Your posts make me laugh out loud at work. This is both good and bad because everyone can hear me (we’re basically in a navy warehouse).

I just wanted to tell you that I love green onions. I use them in so many recipes. These look so good. I’m planning to print out some of these and try them. I’ve also had the same experience with bacon. I wear long sleeves and an oven mit on my hand and use tongs. It’s scary.